This wine was whole-cluster pressed and puncheon fermented, with native malolactic fermentation. It's intriguing, with aromas of corn on the cob, lees, almond butter and chamomile that are followed by a dense flavorful palate. The balance is exquisite.
This wine was whole-cluster pressed and puncheon fermented, with native malolactic fermentation. It's intriguing, with aromas of corn on the cob, lees, almond butter and chamomile that are followed by a dense flavorful palate. The balance is exquisite.
This wine was whole-cluster pressed and puncheon fermented, with native malolactic fermentation. It's intriguing, with aromas of corn on the cob, lees, almond butter and chamomile that are followed by a dense flavorful palate. The balance is exquisite.
This wine was whole-cluster pressed and puncheon fermented, with native malolactic fermentation. It's intriguing, with aromas of corn on the cob, lees, almond butter and chamomile that are followed by a dense flavorful palate. The balance is exquisite.